SV egg shearing?

I used the "fast" method to SV an egg today - bath at 176F°, aiming for 146F°-ish temp at center. This makes the white a little firmer while the yolk is still spreadable.

Oddly, however, the shear point for the egg was through the white, so it didn't separate neatly from the shell and got all torn up. Crappy presentation. Any tips on plating beyond "don't crack the egg in the middle like you crack an egg?"

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Brendan_Lee_56950

I usually try and separate the yolk completely from the white and use it alone, you can always dice up the white and incorporate it some other way.

Brandon_Byrd_40557

Two theories: it either wasn't cooked long enough or you used old eggs and the firm white got watery. How many minutes did you cook it for? I've had good results with around 14 minutes @ 75 degrees... no separation problems, firmish whites, jamlike/spreadable yolk.

com-chefsteps

@Brendan Lee, nice backup plan.

@Brandon Byrd, aha - my egg was pretty old. I was using SousVide Dash (aka the polyscience iOS app) and got a jammy jolk and firmish white.

I do remember being taught that an egg white has nine layers (inner thick, inner thin, outer thick, outer thin, etc.) and MC correcting this to about… thirty or so? And so I wonder if we can actually make good use of the shearing to separate different types of whites from each other. That'd be finicky far beyond my personal tolerance, but if the shear was predictable, I bet the same exacting cooks who only use carrot cores could find a way to use it.